Cornmeal-Crusted Roasted Ratatouille Tart
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 192.1
- Total Fat: 12.3 g
- Cholesterol: 12.0 mg
- Sodium: 257.8 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 2.1 g
- Protein: 4.5 g
View full nutritional breakdown of Cornmeal-Crusted Roasted Ratatouille Tart calories by ingredient
Introduction
This came from Food Network. An Ellie Krieger Recipe. This came from Food Network. An Ellie Krieger Recipe.Number of Servings: 8
Ingredients
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Crust:
2/3 C yellow cornmeal
1/3 C flour
1/4 tsp salt
2 tbsp butter
2 tbsp canola oil
3 tbsp water
Filling:
2 tbsp + 1 tsp olive oil
2 shallots, thinly sliced (about 1/3 cup)
Cooking spray
1/2 lb. thinly sliced eggplant (about 1/3 med eggplant)
1 zucchini, sliced into 1/8-inch rounds (about 8 oz)
3 medium tomatoes, sliced thinly
1/4 tsp salt
1/4 tsp fresh ground black pepper
3 oz shredded part-skim mozzarella cheese
1/4 C shredded basil leaves
1/4 fresh grated parmesan
Directions
Crust: Preheat oven to 350 degrees F
Combine cornmeal, flour and salt. add butter and oil and mix until mixture resembles small pebbles. Add water and mix until forms a loose dough. Press dough into bottom of 9" tart pan (springform). Press foil into bottom and sides of pan on top of dough and weight down with pie weights. Place tart pan on baking sheet and bake for 10 minutes. Remove from oven, remove foil and weights and bake for an additional 5 minutes, or until no longer shiny and wet.
Filling: Oven temp: 400 degree F
Heat 1 tsp olive oil in a nonstick pan over medium heat. Saute shallots until soft (5-6 min). Spray 2 baking trays with cooking spray. Arrange eggplant, zucchini and tomato slices on the trays in a single layer and brush with remaining olive oil. Season with salt and pepper and roast veggies until soft but not browned (15 minutes). Remove veggies from oven and let cool.
Lower oven temp to 350. Lay eggplant slices in 2 layers on bottom of tart, cover with 1/3 of mozzarella cheese and some of the shredded basil. Add Zucchini and shalllots, top with another 1/3 of mozzarella and basil. Then add tomatoes. Top with the rest of the mozzarella and parmesan.
Bake for 25-30 minutes until cheese is melted and veggies have further wilted.
Serve warm. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SMORRIS14.
Combine cornmeal, flour and salt. add butter and oil and mix until mixture resembles small pebbles. Add water and mix until forms a loose dough. Press dough into bottom of 9" tart pan (springform). Press foil into bottom and sides of pan on top of dough and weight down with pie weights. Place tart pan on baking sheet and bake for 10 minutes. Remove from oven, remove foil and weights and bake for an additional 5 minutes, or until no longer shiny and wet.
Filling: Oven temp: 400 degree F
Heat 1 tsp olive oil in a nonstick pan over medium heat. Saute shallots until soft (5-6 min). Spray 2 baking trays with cooking spray. Arrange eggplant, zucchini and tomato slices on the trays in a single layer and brush with remaining olive oil. Season with salt and pepper and roast veggies until soft but not browned (15 minutes). Remove veggies from oven and let cool.
Lower oven temp to 350. Lay eggplant slices in 2 layers on bottom of tart, cover with 1/3 of mozzarella cheese and some of the shredded basil. Add Zucchini and shalllots, top with another 1/3 of mozzarella and basil. Then add tomatoes. Top with the rest of the mozzarella and parmesan.
Bake for 25-30 minutes until cheese is melted and veggies have further wilted.
Serve warm. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SMORRIS14.
